Comcast Spectacor

  • Sous Chef - Owensboro Convention Center

    Location US-KY-Owensboro
    Job ID
    2019-4209
    Group
    Spectra - Food Services & Hospitality
    Location Name
    Spectra VM - Owensboro Convention Center
    Category
    Chef
    Type
    Regular Full-Time
  • Overview

    The Sous Chef is responsible for serving guests quality food and beverage following the company’s standard recipes.  The Sous Chef will prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operation.  The Sous Chef is responsible for the training of all kitchen staff.

     

    The Sous Chef must maintain excellent attendance and be available to work events as scheduled per business need.

     

    The Owensboro Convention Center opened in 2014 in revitalized downtown Owensboro, KY with a 44,000+ sq. ft. exhibit hall and 32,000+ sq. ft of ballroom and meeting space. The Owensboro Sportscenter is a 5,000 seat historic arena that is home to 3 basketball tenants as well as other special events throughout the year.

     

    Spectra, an industry leader in sports, entertainment and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization.  Together, with our 250+ sports & entertainment venue partners, we transform events into experiences! These experiences create excitement, turn heads, and make memories.  Come Join Us!  You can learn more about Spectra at www.spectraexperiences.com/

    Responsibilities

    • Responsible for coordinating and supervising the work of kitchen staff to include creating a positive work environment for all staff members.
    • Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation.
    • Assists in the control of food and labor costs.
    • Conducts regular inspections of all locations to assure cleanliness and maintenance meet company standards.
    • Assists with monthly inventory.
    • Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
    • Prepares hot and cold foods following company recipes and portioning requirements.
    • Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product.
    • Responsible for reporting any maintenance required for kitchen equipment.
    • Maintains sanitation, health and safety standards in work areas.
    • Responsible for observing and testing foods to ensure proper cooking.
    • Responsible for portioning, arranging and garnishing food plates for delivery to guests.
    • Responsible for consulting with Executive Chef and managers to plan menus and estimate expected food consumption.
    • Must show demonstrated ability to meet the company standard for excellent attendance.

     

    Qualifications

    • Professional training through a culinary education or working in a fast-paced fine dining restaurant/catering facility required. Previous experience working in a supervisory capacity in a kitchen required.
    • Experience levels for position include a 2 year Culinary degree or a 3 year A.C.F. apprenticeship and/or 2 years previous experience as a Sous Chef and/or related experience.
    • Must have various experience levels in volume feeding, ala carte, fine dining, catering, baking and pastry, and purchasing storage and handling
    • Ability to communicate effectively to all levels of staff.
    • Up to date knowledge of M.S.D.S. Criteria Procedures, Safety Guidelines, First Aid/C.P.R., Environmental Health Codes, Local, State and Federal Guidelines.
    • Must possess excellent organizational and communication skills.
    • Well skilled in all technical and sanitary aspects of food preparation and presentations

     

    Knowledge, Skills and Abilities:

     

    • Ability to supervise kitchen staff.
    • Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife.
    • Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
    • Ability to speak read and write in English.
    • Ability to work well in a team-oriented, fast-paced, event-driven environment.
    • Possess valid food handling certificate if required by state and federal regulations.

     

    SPECTRA IS AN EQUAL OPPORTUNITY EMPLOYMENT EMPLOYER

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